Food Service Operations Manager
3 weeks ago
- Education: Completion of secondary school is required.
- Experience: A minimum of 1 to less than 2 years in a managerial role is necessary.
- Work Environment:
- Fast-paced atmosphere
- Ability to work under pressure
- Repetitive tasks involved
- Physically demanding duties
- Strong attention to detail
- Combination of sitting, standing, and walking
- Extended periods of standing
- Handling a large workload
- Key Responsibilities:
- Identify service offerings and implement operational protocols
- Manage cash flow, complete financial statements, and related documentation
- Conduct employee performance evaluations
- Analyze costs of products and services
- Ensure compliance with liquor laws and regulations
- Oversee inventory management
- Adhere to health and safety standards
- Negotiate with suppliers for food and necessary supplies
- Coordinate with clients for catering services or facility usage
- Engage in marketing strategies and execution
- Address customer inquiries and resolve complaints
- Deliver exceptional customer service
- Plan, organize, direct, control, and assess daily operations
- Supervision: Responsible for overseeing a team of 5-10 staff members.
- Personal Attributes:
- Dependable and reliable
- Strong interpersonal skills
- Excellent verbal communication
- Highly organized
- Team-oriented
- Employment Type: Permanent position
- Working Language: English
- Work Hours: 30 to 40 hours per week
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